But because kids really get a kick out of crackers (and because, let’s face it…sometimes you just need a little crackers and cheese with your soup!), I have tried what seems like 100 different cracker recipes since having kids. Most of the ones you find in the store are just plain not ingredient lists I want my kids ingesting regularly. And the ones that do have decent ingredients cost more than I would like to spend.
Best part?! These will take you less than 10 minutes to get onto the baking sheet and just over 10 minutes in the oven – they really are simple and quick!
Homemade Crackers :: Gluten Free with Grain Free Option
Homemade crackers don't have to take all day.
Servings: 6 servings
- ½ cup coconut flour
- ½ cup white rice flour if you are grain free swap this for almond flour
- 6 TB avocado oil I get mine at Costcol. Or you could use melted butter or coconut oil
- 1 tsp honey
- 1 tsp sea salt
- ½ - ¾ cup water
- Sea salt to sprinkle the top of the crackers
- Everything into a medium mixing bowl and combine. I start out with a spatula and finish it off with my hands – you want to press it into a ball of dough. The dough should not be too wet, but you also don’t want it crumbling everywhere. I usually use the entire ¾ cup water, but with the dry air here that may be different depending where you live.
- Put the ball of dough on a piece of Silpat or parchment paper and press it down into a disk that you can roll. Put a piece of parchment paper over the top of the dough and roll the dough out – the thinner you make it, the crisper the crackers will be. I do leave mine a little bit thicker right now since I have a younger one chewing them – they turn out a little bit softer the thicker you make them.
- Use a butter knife to square off your crackers in the shape you want, and then sprinkle the top with sea salt.
- Bake at 400 degrees for 12 -13 minutes. Check them around the 10 minute mark in case our ovens run different. Let them cool about 15 minutes before handling.
My kids will love these. I will be trying them soon! 🙂
Yum! What a great snack!
Definitely trying these
I need to make these for my GF daughter! Beautiful as always.
I love your recipe. Looks perfect and so yummy!!
These sound delicious + so easy to make. Thanks for sharing this awesome recipe with us.
Yeah, coconut flour can be suuuuch a pain to work with, cool to see a recipe that puts their *ahem* unique characteristics to good use.
These look wonderful. Thank you!
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this sounds so delish!..can i use agave or another sweetner instead of honey? or any other vegan options?
Hi Anke! I don’t recommend agave as it is not a great sweet alternative. It actually spikes blood sugar higher than regular sugar and is quite processed. I can give you a link on that if you are interested in more info! Can you do maple syrup? Or even just regular organic pure cane sugar or sucanat will work – there isn’t very much in there anyway 🙂
Can you please share the reason why you are feeding your children gluten-free diet?
Hi Swarna 🙂 I have thyroid issues and gluten is just not a good idea for dealing with that – so it’s just not in the house because it is easier than baking everything separately for everyone. I do think that the wheat products on most store shelves today is not great for our guts and digestion as it is not a traditional hybrid that our ancestors would have been used to digesting. Einkorn wheat and other tranditional ancient hybrids are fine and that is what I would use if we used wheat in our house. I hope that helps 🙂
Thank you so much for sharing this information.
Any suggestions for a nut flour substitution?
Hi Ann! I have not tried a nut flour with these – I’m sorry!
Tried your recipe today. Had to add loads of flour because even with 1/2 cup of water it turned into a batter. After adding some tapioca flour and almond flour they turned out absolutely yummy! I ended up using 2 cups of different flours in total.
Hi Annalies! I’m so glad you kept trying! That is definitely different! I would imagine that certain brands of flours might have a different consistancy? I am really not sure! I’m glad you figured out a way to make them work out for you! I haven’t made this particular cracker in a while because we mostly make the plantain crackers now – I’ll have to go back and give it a shot myself!
I am in the middle of trying it too, and though I used almond meal instead of flour, it’s definitely more like a soup than a dough. I’ll try tapioca and some more almond and report back.
Well in the midst of typing my previous comment, all the liquid absorbed so I went with it. (I’m new to GF flour options). They taste really good, but are incredibly crumbly. I am going to need to do some major troubleshooting, but I do want to try it again. So to summarize, if you use almond meal instead of almond flour, and only 1/2 c flour (humid climate), and roll it really thin, and have no idea what you’re doing, try again. 😛 😀
I love this blog so much! Off to buy some rice flour this afternoon. I have been dying to find an easy cracker recipe (I love them more than the kids!).
Enjoy them Sarah!